John Myers
Exotic Couscous Salad with Lightning Onsen Egg
The perfect exotic couscous salad with lightning onsen egg recipe with a picture and simple step-by-step instructions.
- 500 g Couscous
- 600 ml Vegetable broth
- Lemongrass
- Saffron
- Ginger
- 1 tsp Honey
- 1 tsp Coffee powder
- 100 ml Oil
- Fennel
- Pineapple fresh
- Lemon peel
- Raisins
- 4 Eggs
- Coriander finely chopped
- Onyx pepper
- As you can see, the quantities of some ingredients are missing. On purpose, as it should be seasoned depending on availability and taste. If you don’t have pineapple, take apple, saffron can be replaced with curry powder. Is also a question of cost.
- First we make the coffee oil: Pour 1 teaspoon of coffee powder with oil heated to 90 ° C. To let go. This can also be done days in advance.
- Flavor the vegetable broth with crushed ginger (do not peel), lemongrass and saffron, bring to the boil, let it steep for at least 30 minutes.
- Gently brown the couscous in a dry pan. Pour the stock through a sieve onto the couscous. Add raisins soaked beforehand (warm water will do). Let it draw covered. Add lemon zest.
- Dice the pineapple, finely slice the fennel. Roast until traces of roasting are visible.
- Poke eggs and cook at 74 ° C for 14 minutes.
- Arrange, put on the onsen egg (slides down again), crumble with onyx pepper (or other black pepper). Coriander on top. Pour coffee oil over it at the table.
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